Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil

For the Cheese Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup almond flour
  • 2 cups unsweetened almond milk (or any low-carb milk)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

For Topping:

  • 1 cup shredded cheddar cheese
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare Chicken:
    • Season chicken breasts with salt, pepper, garlic powder, onion powder, paprika, and dried oregano.
  3. Cook Chicken:
    • Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side.
  4. Make Cheese Sauce:
    • In the same skillet, melt butter. Stir in almond flour until well combined.
  5. Add Almond Milk:
    • Gradually whisk in almond milk, stirring constantly to avoid lumps.
  6. Melt Cheeses:
    • Add shredded mozzarella and grated Parmesan cheeses to the skillet. Stir until the cheeses are melted and the sauce is smooth. Season with salt and pepper to taste.
  7. Combine Chicken and Sauce:
    • Nestle the seared chicken breasts into the cheese sauce in the skillet.
  8. Top with Cheddar:
    • Sprinkle shredded cheddar cheese over the top.
  9. Bake:
    • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is golden and bubbly.
  10. Garnish and Serve:
    • Remove from the oven, garnish with chopped fresh parsley, and let it rest for a few minutes before serving.